Gluten Free Vegan Texas Sheet Cake

Total time1 hr 5 min

Prep time20 min

Cook time25 min

This deeply chocolatey sheet cake is a one-pan wonder built for a crowd, with a thin, pourable batter that bakes up into a moist, fine-crumbed base in under 25 minutes. Cocoa powder gives it that classic deep, dark color, while a touch of apple cider vinegar stirred into plant-based milk creates the slight tang and lift that makes the crumb so tender. The magic move here is pouring warm frosting straight over the hot cake — it melts into a glossy, fudgy layer that sets into the top as everything cools together on the rack. Chopped pecans scattered over the frosting add a welcome crunch against all that soft, rich chocolate. Sliced into two dozen squares, it's the kind of low-effort, high-payoff dessert that disappears fast at potlucks and parties. It's a great pick for a gluten free spread, letting everyone dig into the same pan without a second thought.

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups organic cane sugar
1 tsp baking soda
½ tsp salt
1 cup vegan butter
⅓ cup unsweetened cocoa powder
1 cup water
½ cup plant-based milk
1 tbsp apple cider vinegar
1 tsp vanilla extract

For the frosting

½ cup vegan butter
¼ cup unsweetened cocoa powder
6 tbsp plant-based milk
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup chopped pecans (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper.
2
Whisk together the flour, organic cane sugar, baking soda, and salt in a large bowl until combined.

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